Lab board
- > Community >
- Lab board
| 210625 윤혜리 Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in beef cocktail smo | |||||
|---|---|---|---|---|---|
| 글쓴이 | 관리자 (IP: *.152.58.96) | 작성일 | 2021-06-25 17:06 | 조회수 | 3,393 |
| Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in beef cocktail smokies (smoked sausages) | |||||
| 파일 | 210625_윤혜리.pdf(931.1K) | ||||
